| 14 | 40 | 243 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 1 1/2 cup | Red lentils, split |
| 3 cup | Water |
| 1 medium | Yellow onion (diced) |
| 1 cup chopped | Green bell pepper |
| 2 clove(s) | Garlic (minced) |
| 1 1/2 tsp | Chili powder |
| 1/2 tsp | Cumin |
| 2 tsp | Canola oil |
| 1 cup | Water |
| 6 tbsp | Tomato paste, low-sodium |
| 6 small tortilla(s) | Whole wheat tortilla (lowest sodium option available) |
| 1/4 cup | Salsa, ready-to-serve, low sodium, hot/medium (optional topping) |
| 1/4 cup | Sour cream, fat free (divided, optional topping) |
| 1/4 cup shredded | Cheddar cheese, reduced fat (18%) (optional topping) |
1. Rinse and drain lentils. In a saucepan, combine lentils and water to boil, cover and simmer 20 minutes. They will be slightly undercooked. Drain if necessary.
2. In sauté pan, sauté onion, green pepper and garlic in canola oil, but do not brown. Add chili powder, cumin, cooked lentils, water and tomato paste. Stir 2 minutes until mixture starts to thicken. Cover and cook for another 5 minutes.
3. Lay a tortilla flat and place 1/2 cup (125 mL) of lentil mix down in the center and roll up. Top each burrito with dollop of sour cream, salsa and light sprinkle of shredded cheddar cheese.
Serve and enjoy!
For more probiotics - use Greek yogurt in place of sour cream
For less dairy - use vegan shredded cheese or omit the cheese
Use sprouted grain tortilla wraps!
Lentils
are an important source of plant-based protein and are high in fibre!
| Grain | 0.7 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.2 |
| Vegetables | 1.4 |
